Okay, this is it. This is the last recipe I make using parsnips. I have tried multiple times, but I just can’t learn to like them! They taste like furniture polish to me! Anyway, this soup is pretty easy and I am sure it’s good if you are a parsnip fan.
Parsnip Soup with Coriander and Parsley
(Food Network magazine, April 2017)
time needed: 1 hour
2 tablespoons unsalted butter
1 onion, thinly sliced
1 teaspoon coriander seeds
1 cup fresh parsley, leaves chopped and tender stems reserved
6 medium parsnips, peeled and cut into 1-inch pieces
2 medium carrots, peeled and cut into 1-inch pieces
2 cloves garlic, minced
1/2 cup fresh orange juice
1 tablespoon molasses
1/2 cup heavy cream
1/2 cup whole milk
1 tablespoon grated peeled fresh ginger
Extra-virgin olive oil, for drizzling
Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes.
Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.
Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil.